Rob Ostermaier/The Post Bob Frey (right) of Cleveland and Randy Smith of Parkersburg prepare free sandwiches for students in the Corner Room yesterday as part of a vendor test program.

Responding to demand from students who want something more than dining hall food for lunch, Ohio University food services yesterday began implementing variety to the Baker Center Corner Room.

Bull's Eye Brands, which includes Salubre Pizza and Substations sandwiches, and Nathan's Hot Dogs were featured in a free test program designed to get feedback from students and potential consumers.

Randy Shelton, director of food services, said he has been looking at options to upgrade food services because of the recent comments from students. The one-day event brought portable units to display, cook and prepare food, he said.

Pending positive responses from customers and university officials, permanent stations will be built in the Corner Room, which now offers deli items and a soup and salad bar similar to items available in dining hall.

If OU makes the proper approvals, the new food service could be in place by Winter Quarter, he said. John Robertson, a second-year medical student, said he thinks this is a good step to improve what Baker Center offers.

"I'm in favor of any way we can add a little flavor to the student union," he said.

But Aaron Faulkner, a junior transfer student from Kent State University, said although the university is trying to keep up with other universities, it still is far behind.

"At Kent, we had a McDonald's, Chinese takeout and a Cinnabon," he said.

Faulkner also said the Corner Room will have a difficult time drawing students because of nearby food buggies that line West Union Street. One way OU could try to draw students is by allowing them to use their Bobcat Cash, Shelton said.

Tom Willingham, president of Bull's Eye Brands, said yesterday's customers gave the products overwhelmingly positive reviews. People who sampled the food were asked to fill out evaluation sheets, and most people were satisfied with the product, he said.

The pizza, which is made with a honey-wheat crust, is lower in fat than other pizzas, and the vegetables used on the subs are fresh, he said.

Among the responses appearing in the evaluations were an appreciation for the fresh vegetables and an on-campus alternative that has not been available, Willingham said.

OU originally pursued the implementation of new foods with Goldsmit-Black Co., a supplier to OU's dining halls, Shelton said.

"They were very willing to work together and make the product affordable to students," Shelton said.